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Rigatoni with Creamy Pesto Chicken
Serves 4
Ingredients:
400g peeled pumpkin, cut into bite-sized cubes
1 tablespoon olive oil
350g rigatoni pasta
500g chicken breast fillet strips
2 teaspoons cornflour
185ml can light evaporated milk
130g jar Sandhurst Basil Pesto
½ cup macadamia nut pieces, roasted
rocket leaves, to serve
Here's How:
- Preheat oven to 200°C.
- Place pumpkin in a baking dish with 2 teaspoons olive oil and stir to coat. Bake 20 minutes or until tender.
- Meanwhile, cook pasta in a large pot of boiling water until just tender.
- While pumpkin and pasta are cooking, heat remaining oil in a large non-stick frypan over a high heat. Add chicken and cook, stirring until cooked through.
- Place cornflour in a jug and gradually stir in evaporated milk. Add to chicken and stir until boiling, then simmer, stirring for 1 minute. Remove from heat and stir in basil pesto.
- Drain pasta and return to pan. Stir in chicken mixture and nuts, then gently stir in pumpkin. Serve topped with rocket leaves.
Cook's tip: Roasted pine nuts can replace macadamia nuts, if preferred.
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Stylish Stuffing
